Vegan Chickpea Curry Jacket Potato - Indian Main Dish

Ingredients

  • 4 piece baking potato (large, scrubbed)
  • 2 tbsp Olive oil
  • 1 piece Onion (chopped)
  • 2 clove Garlic (crushed)
  • 1 tbsp Fresh ginger (grated)
  • 2 tsp Curry powder
  • 1 tsp ground cumin
  • 1 can Chopped tomatoes (400g)
  • 1 can Chickpeas (400g, drained)
  • 200 ml coconut milk
  • 100 g Spinach (fresh)
  • 20 g coriander (fresh, chopped)
  • 1 tbsp Lime juice (freshly squeezed)

Instructions

  1. Heat oven to 200C. Prick baking potatoes with a fork, rub with a little olive oil, and bake until crisp and fluffy inside, about 1 hour.

  2. Meanwhile, heat olive oil in a pan. Fry onion, garlic, and ginger for 5 minutes until softened.

  3. Stir in curry powder and cumin, cook for 1 minute until fragrant.

  4. Add chopped tomatoes, chickpeas, and coconut milk. Simmer gently for 15 minutes until thickened.

  5. Stir in spinach and cook until wilted, about 2 minutes.

  6. Season to taste, then add lime juice and chopped coriander.

  7. Split open baked potatoes and top with chickpea curry. Serve hot.

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